Name: Cream of Wild Mushroom and Barley Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium red onion, finely chopped; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; 5 cups thinly sliced cremini mushrooms; 2 tablespoons finely chopped fresh rosemary; 1/4 cup unbleached, nonbromated flour; 1/2 cup dry red wine; 4 cups beef stock or chicken stock; 1 cup pearled barley; 1 cup unsweetened oat milk; Fresh dill, for garnish

Directions

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Dairy-Free Cream of Wild Mushroom and Barley Soup

31m Easy 98%

CLASS

Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.

Cream of Wild Mushroom and Barley Soup

Ingredients

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